Workshop To Identify Defects is a Hit!
Ruth was a volunteer station instructor in the class “Distinguishing Defects in the Cup: Green vs. Roast” with lead instructor Todd Arnette, CQI director of education and founder of Academy of Excellence in Williamsburg, VA. His co-instructor Camila Khalife, is from Equador.
Each of the 30 - 35 participants was challenged to identify FIRST, which of three cups has a defect, rank the intensity and then see if they could name the defect. A very challenging exercise!
The experience was made richer by Todd's ability to lead the class to see which of the eight defects were statistically not detectable. He told us the minimum number of cuppers who would need to identify the defect correctly for it to be considered statistically perceptible. If not perceptible, it can be moved to production roast.
